€32.20
Irish sheep and lamb are outdoors all year round, foraging on rich mountain plants and moss which makes Irish lamb is the most nutritious lamb in the world.
Lamb is a type of meat that comes from sheep. Meat from sheep, referred to as lamb from animals up to twelve months old and mutton thereafter. It has been consumed by humans for thousands of years and has played a significant role in various cultures and cuisines around the world.
The domestication of sheep, and subsequently the consumption of lamb, originated in the Middle East around 10,000 years ago. Sheep were valued for their milk, wool, and meat. The ancient Egyptians, Greeks, and Romans were known to have enjoyed lamb as part of their diets.
In many cultures, lamb has been associated with religious and cultural traditions. For example, in Judaism, lamb is an important part of the Passover meal, symbolizing the sacrifice made during the exodus from Egypt. Similarly, in Christianity, lamb is often associated with Jesus Christ, who is referred to as the “Lamb of God.”
In terms of culinary traditions, lamb is commonly used in Mediterranean and Middle Eastern cuisines. In Greece, for instance, lamb is a staple meat and is used in various dishes, such as souvlaki and moussaka. In the Middle East, lamb is often used in kebabs and kofta.
Lamb is known for its distinctive flavour and tender texture. It can be cooked in various ways, including roasting, grilling, braising, and stewing. Lamb dishes are often seasoned with herbs and spices, such as rosemary, thyme, garlic, and cumin, to enhance the flavor.
In recent years, there has been a growing interest in sustainable and ethical farming practices, which has led to an increased demand for organic and grass-fed lamb. These practices focus on ensuring the well-being of the animals and the environment, as well as producing high-quality meat.
Overall, lamb has a rich history and continues to be enjoyed by people around the world for its unique taste and cultural significance.
Preheat the oven to 220°C (430°F) Gas Mark 7.
Place the lamb in a roasting tin. With the point of a knife make deep holes all over the side of the lamb facing upwards. Divide the rosemary into little tufts and push these into the holes.
Drizzle some olive oil over the lamb and season with salt and pepper. Add the chopped onion and water to the roasting tin.
Put in the oven and roast for 20 minutes, then reduce the heat to 180°C (350°F) Gas Mark 4 and continue to roast for another 50 minutes. The lamb will be cooked medium at this stage. Keep an eye on the water level. Top it up if necessary.
Meanwhile cut the bulbs of garlic in half across the middle and place them in another roasting tin. Peel and quarter the potatoes, carrots and red onions and add them to the garlic. Mix with a little olive oil, bay leaves and seasoning. Roast for the last 50 minutes alongside the lamb.
When the lamb is cooked remove it from the oven. Wrap it loosely in foil and allow to rest for 15 minutes before carving.
Discard the onion from the roasting tin. Then add a dash of wine to the pan juices. Boil up and reduce to a nice syrup. This will take 2-3 minutes.
Season and serve with the sliced lamb and roasted vegetables.
https://www.bordbia.ie/recipes/lamb-recipes/roast-leg-of-lamb-with-rosemary/
An average portion of lamb contains 50% of the protein an adult needs in a day, this helps you grow, strengthen and maintain your muscles.
Whether you are watching your blood pressure, heart health or just want to eat healthily, remember fresh lamb is naturally low in salt.
Lamb is high in vitamin B3 and vitamin B12 which are needed for normal metabolism and nerve function.
The iron in red meat such as lamb is the most easily absorbed form of dietary iron which is an essential ingredient in healthy blood to carry oxygen around the body.
Lamb is high in zinc. Both zinc and iron have important roles in maintaining a strong immune system.
